PGPR, Polyglycerolpolyricinoleate, E476

Christiansen, Kim

doi:10.1002/9781118921265.ch9

Cited by 11 publications

(15 citation statements)

References 25 publications

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“…It is known that PGPR is used not only as an effective emulsifier, but also as a viscosity regulator (Christiansen, ; Orfanakis et al, ; Wilson et al, ). When 1% of esters 3‐6 were added to the emulsion containing 80% oil and 20% water, the viscosity increased by 1.5 times compared to the viscosity of pure sunflower oil (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…PGPR is widely used in the food industry as a safe emulsifier (E‐476) in water‐in‐oil emulsions, in particular in the production of chocolate. The manufacturing of PGPR is based on polycondensation of PGL with polyricinoleic acid, which in turn is the product of condensation of ricinoleic acid, derived from castor oil triacylglycerols (Bastida‐Rodriguez, ; Christiansen, ; Norn, ; Wilson et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Shikhaliev

Stolpovskaya

Krysin

et al. 2018

J Americ Oil Chem Soc

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Oligo and polyesters of polyglycerol and polyricinoleic acid are widely used as emulsifiers in various industries. New promising emulsifiers for oil-water systems were obtained based on the condensation of glycerol and its oligomers with epoxidized derivatives of vegetable oils. The type of the resulting emulsion was studied. The influence of the composition of the emulsion and the hydrophilic-lipophilic balance (HLB) of the emulsifier on the type of the resulting emulsions was investigated. It was shown that the synthesized emulsifiers significantly increase the viscosity of the emulsion. Complex structural and functional spectral analysis of synthesized substances showed that the main reactions leading to the formation of the desired products were the opening of epoxide cycles, the transesterification of esters, and the condensation of fatty-acid derivatives. This new combination of renewable raw materials is of undoubted interest for deeper chemical processing of vegetable oils. KeywordsEpoxidized vegetable oils Á Emulsifiers Á Polyglycerol Á Polyricinoleate Á Renewable raw materials J Am Oil Chem Soc (2018) 95: 1561-1574.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Shikhaliev

Stolpovskaya

Krysin

et al. 2018

J Americ Oil Chem Soc

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“…Therefore, these two surfactants are often combined to obtain the desired product rheology (Schantz & Rohm, 2005). Contrary to lecithin, naturally produced from the by-product of oil refining (van Nieuwenhuyzen, 2010), PGPR is chemically synthesized through polyesterification of glycerol and ricinoleic acid from castor oil (Christiansen, 2014). Both surfactants are assigned an E-number and are thus not considered clean-label.…”

Section: Introductionmentioning

confidence: 99%

Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?

Mohamad

Gray

Wolf

2020

Food Research International

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In this study the possibility of replacing current surfactants in chocolate formulations with natural lipids extracted from spinach leaf (SPLIP) or spinach chloroplast (CH.SPLIP) was evaluated. SPLIP and CH.SPLIP were extracted with chloroform/methanol following enzyme deactivation with hot isopropanol. Results showed a higher extraction yield for SPLIP while glycolipids were more concentrated in CH.SPLIP. Sugar/oil suspensions with dispersed volume fractions of 0.28, 0.33 and 0.37 containing 0.1 % to 0.7 % (w/w) surfactant (SPLIP, CH.SPLIP, lecithin and PGPR as commercial references) based on oil phase were prepared and analyzed in shear rheology. Apparent viscosity at 40 s -1 was significantly lower for the natural surfactants compared to lecithin at 0.5 to 0.7 % (w/w) addition. With regard to yield stress, taken as the shear stress at 5 s -1 , both natural surfactants showed comparable performance to PGPR at 0.3 % to 0.7 % addition. As SPLIP and CH.SPLIP behaved similar 2 (p > 0.05), SPLIP, due to higher extraction yield, would be the preferred choice for application in chocolate matrices.

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“…The latter can be controlled by processing conditions, and by the type and concentration of lipophilic emulsifier . The most frequently used lipophilic emulsifier to stabilize water droplets in oil, for food applications, is polyglycerol polyricinoleate (PGPR), which is known to facilitate the production of small water droplets with a narrow size distribution …”

Section: Introductionmentioning

confidence: 99%

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

2019

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BACKGROUND Worldwide iron deficiency in diets has led to a growing interest in the development of food‐compatible encapsulation systems for soluble iron, which are able to prevent iron's undesirable off‐taste and pro‐oxidant activity. Here, we explore the use of double emulsions for this purpose, and in particular, how the lipophilic emulsifier (polyglycerol polyricinoleate, PGPR) concentration influences the physicochemical stability of water‐in‐oil‐in‐water (W 1 /O/W 2 ) double emulsions containing ferrous sulphate in the inner water droplets. Double emulsions were prepared with sunflower oil containing 10 to 70 g kg −1 PGPR in the oil phase, and were monitored for droplet size distribution, morphology, encapsulation efficiency (EE) and oxidative stability over time. RESULTS Fresh double emulsions showed an initial EE higher than 88%, but EE decreased upon storage, which occurred particularly fast and to a high extent in the emulsions prepared with low PGPR concentrations. All double emulsions underwent lipid oxidation, in particular those with the highest PGPR concentration, which could be due to the small inner droplet size and thus promoted contact between oil and the internal water phase. CONCLUSION These results show that a too high PGPR concentration is not needed, and sometimes even adverse, when developing double emulsions as iron encapsulation systems. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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PGPR, Polyglycerolpolyricinoleate, E476

Cited by 11 publications

References 25 publications

Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Production and Emulsifying Effect of Esters on The Basis of Polyglycerol and Еpoxidized Derivatives of Sunflower and Soybean Oil

Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

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